Spaghetti Salad

1lb cooked spaghetti
2 med tomatoes, chopped
1 med bell pepper, diced
1 med red onion, sliced thin
1 cucumber sliced thin
1 pkg Good Seasons Italian dressing mix
1 part red wine vinegar (I do 1/2 cup of each)
1 part oil
1 jar Salad Supreme seasoning

After cooking the spaghetti, rinse with cool water. Put into a large serving bowl and pour some olive oil over it so it doesn't stick together. Allow to cool in fridge while you chop the veggies. Mix dressing ingredients together and pour over pasta. Add veggies and stir again. Allow to sit for at least an hour before eating. Pour a little more olive oil over and stir again just before eating if necessary.

I have made this a lot! Yes, the WHOLE jar of Salad Supreme goes in. It makes the best pasta salad! I like to use corkscrew pasta instead of spaghetti because it's easier to eat. I have a very ripe avocado at the moment so I'm going to add that and see how it tastes.

Years ago we used to cater in lunch. My favorite thing was the spaghetti salad. Try as I might, I couldn't duplicate the recipe. Couldn't until my friend Annie gave me this recipe. The secret? Salad Supreme!!

Artichoke Dip

1 14 oz can of artichoke bottoms, diced (or hearts, whatever you like. I like the bottoms because then there aren't those chewy bits in the dip.)
1 cup mayonnaise
1 cup fresh grated parmesan cheese
4 oz cream cheese, softened
1 garlic clove, minced

Mix all ingredients together and bake, uncovered at 350 in a 9x9 inch pan for about 25 minutes.

Don't know if cream cheese makes it any better but the garlic us a must!

Pork Chops with Rice - One dish meal

I got this recipe from my friend Stephanie W.




1 tablespoon vegetable oil
Four 8 oz center cut bone in pork loin chops, 1/2 inch thick
1/2 teaspoon freshly ground black pepper
3/4 cup uncooked long grain rice
One 10 3/4 oz can condensed cream of chicken soup
2 cups grated cheddar cheese
1/3 cup finely chopped vidalia onion or scallions (white and light green parts)

1. Preheat the oven to 375 degrees
2. Heat oil in oven proof skilled with a lid over medium-high heat. Season the pork chops with pepper. Cook, turning once, until brown on both sides, 6-8 minutes total
3. Meanwhile in a bowl, mix together 1/4 cup water, the rice, cream of chicken soup, and cheddar cheese
4. When the chops are browned, add the rice mixture to the skillet. Cover and transfer to the oven. Bake for 45 minutes or until the rice is done. Scatter the onion over the top and serve.

Photo courtesy Taste of Home

Couscous

This recipe comes from ATK

Serves 4 to 6

INGREDIENTS
2 tablespoons unsalted butter
2 cups couscous
1 cup water
1 cup low-sodium chicken broth
1 teaspoon table salt
 Ground black pepper

INSTRUCTIONS
Heat butter in medium saucepan over medium-high heat. When foaming subsides, add couscous and cook, stirring frequently, until grains are just beginning to brown, about 5 minutes. Add water, broth, and salt; stir briefly to combine, cover, and remove pan from heat. Let stand until grains are tender, about 7 minutes. Uncover and fluff grains with fork. Season with pepper to taste and serve.

Photo courtesy food subs.com

Jalepeño Poppers (aka everyone makes these!)

12 Jalepeño peppers cut in half, seeded and stemmed
8oz cream cheese room temp
1/2 cup shredded mixed cheese blend (Italian is nice)
1/3 cup chopped cooked bacon (I use Costco's Krkland bacon bits)

Mix all ingredients together and fill jalepeño halves. Top with more bacon bits and refrigerate for about half an hour.

Cook at 400 degrees for 15 mins. Turn on convection and cook for 5 more minutes until light brown.